Description
This Garlic Mushrooms Cauliflower Skillet is a flavorful and easy-to-make side dish featuring tender cauliflower and sautéed mushrooms infused with garlic, thyme, and paprika. Finished with fresh parsley and optional Parmesan cheese, it’s a perfect low-carb, gluten-free, and vegetarian recipe that pairs well with grilled meats or can stand alone as a light main course.
Ingredients
Vegetables
- 1 medium head cauliflower, cut into small florets
- 10 ounces mushrooms, sliced (cremini, button, or a mix)
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Oils & Fats
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
Seasonings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Prepare the skillet and cook cauliflower: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the cauliflower florets and sauté for 8–10 minutes, stirring occasionally until the cauliflower turns golden and is just tender.
- Cook the mushrooms: Push the cooked cauliflower to one side of the skillet. Add the remaining tablespoon of butter to the empty side. Add the sliced mushrooms and cook them for 5–6 minutes until they release their moisture and begin to brown.
- Add seasonings and garlic: Stir in the minced garlic, dried thyme, paprika, salt, and pepper. Continue cooking for 1–2 minutes until the garlic becomes fragrant and the mushrooms and cauliflower are well coated with the butter and spices.
- Finish and garnish: Remove the skillet from heat. Sprinkle the dish with chopped fresh parsley and grated Parmesan cheese if desired. Serve the skillet warm as a side dish or vegetarian main.
Notes
- For extra flavor, add a splash of lemon juice or drizzle balsamic glaze just before serving.
- This dish pairs exceptionally well with grilled meats, enhancing the overall meal.
- Can be served as a satisfying vegetarian main course.
